Gravy Fries

Directions

For Fries:

1. Peel and rinse the potatoes.
2. Cut potatoes vertical into five slices. Then cut each slice into thin sticks.
3. Place potatoes in a large bowl, cover them with cold water, and let soak for 3 hours, or refrigerate overnight.
4. Drain potatoes and pat dry with paper towel.
5. Heat oil in a deep-fryer or pour to a depth of at least 3 inches in a saucepan until the temperature reaches 300°F.
6. Add the potatoes to the hot oil, working in batches, and fry just until they are soft, about 4–5 minutes.
7. Transfer the fries to paper towel to drain.
8. Increase the heat until it reaches 400°F.
9. Return the fries to the hot oil, working in batches, and fry until crisp and browned.
10. Transfer the fries to a paper towel-lined plate to drain.
11. Sprinkle the fries with salt.

For Gravy:

12. Pour olive oil into a large pot set over medium-high heat.
13. Add the turkey wings and neck and cook for about 10 minutes, stirring occasionally, until meat is browned.
14. Reduce heat to medium, and add the carrot, celery, onion, salt, and pepper.
15. Sauté for about 5 minutes, or until onions are translucent.
16. Add the water, bring to a low boil, then reduce heat, and simmer, uncovered, for 60 minutes.
17. After 45 minutes of simmering, melt the butter in another large pot set over medium-low heat.
18. Whisk in the flour once the butter starts foaming and cook, stirring constantly, for 8–10 minutes.
19. Remove the pot from heat and whisk in the turkey broth slowly, until fully blended.
20. Return the mixture to medium-low heat and bring to a simmer, stirring every so often until it thickens, about 10 minutes.
21. Strain the mixture through a sieve to remove the meat and vegetables.
22. Season the gravy to taste with additional salt and pepper, if needed.
23. Pour the hot gravy over the French fries and serve.